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Mushroom Shichimi Rice Bowl

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Mushroom Shichimi Rice Bowl

Ingredients

  • 2 cups cooked brown rice*
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, very thinly sliced
  • fine-grain sea salt
  • 12 ounces / 340 g chanterelles or mushrooms of your choice, sliced ~1/4-inch thick
  • 8 ounces / 225 g firm tofu, cut into tiny cubes
  • 1 small bunch kale / 3 oz / 85 g, well chopped
  • shichimi togarashi or red pepper flakes, to taste
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Published 2014-09-09 13:13:25 (2 years ago).

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